Crispy Tuna-Cake Sliders with Citrus Slaw

TOTAL TIME: 1 hr 30 min
Prep: 30 min
Inactive Prep: 45 min
Cook: 15 min
 
YIELD: 8 sliders
LEVEL: Easy

ingredients

CITRUS SLAW:
    TUNA-CAKE SLIDERS:
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    Directions

    To make the citrus slaw: To a large bowl, add the cabbage, 1 tablespoon of the sugar and 1/2 teaspoon of the salt. Toss, cover and refrigerate for 30 minutes to brine. Toss in the parsley right before adding the dressing.

    Into a jar, add the mayonnaise, Dijon, poppy seeds, lemon juice, lime juice, the remaining 1/2 tablespoon sugar, 1/2 teaspoon salt and lots of freshly cracked pepper. Close the jar and shake until well mixed. Pour the dressing onto the slaw and toss to combine.

    To make the tuna-cakes sliders: Heat the olive oil in a pan over medium heat. Throw in the celery, chile, garlic, cayenne, celery seeds, salt and freshly cracked pepper and saute for 3 to 4 minutes. Remove from the heat and cool.

    In a big bowl, add the tuna, breadcrumbs, parsley, cream, Dijon, green onions and egg, and mix. Add the cooled garlic-chile mixture and mix again.

    Lightly flour your hands and shape the tuna mixture into small patties. Dredge them in flour and then place in the freezer for 10 minutes to firm up.

    Heat the canola oil to 350 degrees F in a large frying pan. Fry until crispy and heated through, 5 to 7 minutes. Drain.

    Place a patty onto a slider bun and top with some of the slaw.

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    5

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    • on October 21, 2012

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      My hubby really enjoyed them the tuna sliders. I did use mayonnaise instead of the egg and refrigerated them for at least 20 minutes

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    • on June 12, 2012

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      loved this recipe! the slaw was terrific- I wish I had used the mandolin to get the cabbage super thin. cakes were great, too. I wish there were more! one 12 oz can of tuna made 8 small cakes. I served them with slaw on side and over mashed potatoes instead of using buns. will definitely add this to my recipes. thanks nads!

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    • on May 03, 2012

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      Amazing taste. It is a nice alternative to beef.
      Thanks Nadia
      Mona

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